Located at The Club Hotel at Ang Siang Hill, The Disgruntled Brasserie is one of the latest restaurants to hit down. Housed in a charming 19th century shop house, the design of the restaurant is reminiscent of the hotel’s plantation theme and offers all-day dining in a relaxed and comfortable environment.

Just recently, they revamped their menu to introduce the idea of communal dining by adding more sharing plates into the menu. This means that customers can now pick and choose from a variety of dishes on the menu and share them with their dining companions. I mean, good food is meant to be shared, right? Here, at The Disgruntled Brasserie, they believe in creating extraordinary dishes form ordinary ingredients!

The Food

With the goal of creating more sharing plates in mind, Chef de Cuisine Desmond Goh seeks to create dishes that allow the diners to enjoy their meal in flexibility. Therefore, these sharing plates are not only affordable, but also comes in reasonable portions so that you will always have enough space in your tummies for other dishes!

Gruyere Cheese Soufflé - S$16++

Served with caramelised onions and chardonnay fondue, this twice-baked soufflé is baked to the perfect shade of golden brown. Plus, we were a fan of how well-executed and dense the soufflé has been prepared which made it a joy for us to savour.

Foie Gras & Peanut Butter Miso - $18++/pc

Served with black currant, poached grapes, I would highly recommend you to try this with brioche! Plus, the peanut butter crusts are prepared in-house, so you'll get a distinct taste of the crunchy miso peanut butter crisps that was the perfect complement to the foie gras.

Escargot Tarte Flambe - $16++

The dish was served in a pizza-like texture would be the perfect bar snack! Other than escargots, the tart flambé also came with ingredients like lardon, onions, creme fraiche and persillade!

Chilean White Cod - S$38++

When it came to the mains, we were all looking forward to trying what the chef has prepared for us as were extremely impressed with the starts served.

And of course, we weren't disappointed! The Chilean White Cod was served on a bed of Remy Martin VSOP scampi butter, lemon confit and drizzled Normande sauce and the combination was truly impeccable. The scampi butter was a certainly a crowd favourite, and we couldn't help ourselves from mopping the plate clean!

Iberico Pork Collar - S$32++

If you're someone who loves the fattier cut of meat, this plate of Iberico Pork Collar will be your haven. Well, I least I knew it was for me! The star of the dish was definitely the pork collar and its fats gave it a tender but firm texture.

This gorgeous dessert was a medley of biscuits, wildberries, vanilla chantily cream and shiso leaf ice cream. And being someone who is a huge fan of lemon curd, this dessert was my favourite out of the three!

Nothing like a chocolate lava cake to end off the night. When sliced open, we were greeted with a gorgeous sight of molten chocolate and even though it didn't ooze like the rest of the cakes, we still felt that it was a great end to our meal! It is also served with creme anglaise and pistachio ice cream.

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My name is Cassandra! I am 24 years old and from the sunny island called Singapore. Here, on my blog, you can find anything lifestyle related - Food, Travel, Beauty, Fashion - and some random thought posts once in a while.

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